Wash the meat, dab dry and cut into eight slices. Fry them on both sides in hot oil. Season with salt and pepper. Fry over medium heat for about 3 minutes.
Sprinkle each with a little sherry. Cut the baguette into slices and spread a thin layer of tartar sauce on them. Clean, wash and cut the salad into bite-sized pieces. Cover baguette slices with salad and medallions.
Garnish with remaining remoulade, mushroom slices and grapes.